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Friday, June 15, 2018

Rosted Hummus Carrots and Dill

I found summer potluck parties a great fun and a great joy. I also enjoy sharing new recipies in the community and feed them with new ideas for a healthy living. This rosted carrot hummus is a friendly addition to any savory dish. Carrots can be replace by beets and mints or just make both for a colourful summer plate. I also like to garnish this dish with fresh edible flowers.

For garnish:

Preheat oven to 400°F (200°C) and line a roasting pan with parchment paper.

Spread the diced carrots on the roasting pan. Toss them in the teaspoon of oil and sprinkle with a pinch of salt. Roast for 32 to 37 minutes, until carrots are fork-tender and blackened on the bottom.

About 5 to 10 minutes before your carrots are done roasting, place the garlic,spices and fresh dill into a large food processor. Process until minced.

Drain the chickpeas over a small bowl, reserving the chickpea brine, if using.

Next add the drained chickpeas, tahini, lemon juice, chickpea brine (or filtered water, if using), oil, and salt. Process until smooth, stopping to scrape down the side of the processor as necessary.

When the carrots are ready, carefully transport them to the processor using the parchment paper as a handle to carry. Process the mixture again until smooth. I like to let the machine run for a couple minutes so it gets as smooth as possible. Taste and adjust ingredients as desired. Feel free to add more dill, lemon, salt, oil or water depending on your preferences.

Serve the hummus with a sprinkle of ground cumin, coriander, and fresh minced dill, plus a drizzle of sesame or olive oil, if desired. Leftover hummus will keep in an airtight container in the fridge for about 5 to 7 days.